for four

Summer salad with grilled peaches and zucchini

zucchini

peaches

cucumber

arugula

1.4 tsp chili flakes

buffalo mozzarella cheese

lemon

olive oil

marjoram

salt

pepper

olive oil (for coating)

The authentic recipe calls for one whole chicken, cut up. I am using a mixture of chicken thighs, drumsticks, and breast. All bone-in but skinless pieces. Wash the chicken parts in running water and set aside.

Spicy Korean chicken stew (Dakdoritang)

chicken

garlic

ginger

Korean chili paste

Korean chili flakes

soy sauce

tbsp Korean soy sauce

tbsp honey

tsp sesame oil

tbsp oyster sauce (optional)

tbsp rice wine (optional)

0.5 oz dried sea kelp (e.g. kombu)

water

onion

carrots

potatoes

green chilies

green onions

rice

Mince garlic cloves and ginger. In a large bowl, mix Korean chili paste, Korean chili flakes, soy sauce, Korean soy sauce, honey, garlic cloves, ginger, sesame oil, oyster sauce, and rice wine. Add the chicken and toss well to coat with the seasoning. Place the chicken in a large pot.

To make the sea kelp stock, put the dried sea kelp in a small pot with water. Bring to a boil first, then simmer for approx. 5 min. over low heat. Discard the sea kelp and you will have sea kelp stock.

Pour the sea kelp stock over the chicken pieces to barely cover them. Bring to a boil first, then cover and simmer over low heat for approx. 20 min.

Dice the onion and carrots, then add to the chicken. Simmer for another 10 min.

Peel and dice the potatoes to bite-sized chunks, then add to the chicken and vegetable mixture and simmer together for approx. 10 – 15 min. more. The cooking time will depend on the size of your vegetables.

If there is too much liquid in the pan, you will want to thicken the sauce. To thicken, when the vegetables are nearly tender, raise the heat to medium and continue to cook uncovered until the liquid in the pan evaporates. Stir occasionally but very carefully without breaking up the carrot and potatoes.

Slice the green chilies and chop the green onions, then add and toss. Serve hot with rice, and enjoy!

There’s nothing not to love about freshly baked manakish (Lebanese flatbreads). Thankfully, they’re super easy to make at home.

5-Ingredient Manakish (Lebanese Flatbreads)

active dry yeast

water (warm)

flour

tsp sugar

tbsp Za'atar

oz halloumi

lemon (for serving)

5-ingredient manakish (Lebanese flatbreads)

Dissolve yeast in lukewarm water. Add flour, salt, and sugar to a bowl. Make a well and add yeast mixture, followed by one third of the olive oil. Work into a dough using your hands and knead for 5 min. until elastic. The dough should spring back when poked with your finger. Form dough into a ball, place in a large bowl, oil the top, and cover with plastic wrap. Set aside somewhere warm for 1 hr.

Once the dough has risen, roll out into a log and divide into 4 equal pieces. Place on a parchment-lined baking sheet and press out slightly into flatbreads. Cover with a clean kitchen towel and let rise again while you prepare the topping. Mix the Za’atar with remaining olive oil. Grate halloumi on the largest side of a box grater, then add to the Za’atar mixture and mix to combine.

Preheat oven to 200°C/400°F. Stretch out the flatbreads and dimple the surfaces with your fingertips. Top each generously with the Za’atar-halloumi mixture and drizzle more olive oil, if desired. Transfer to oven and bake for approx. 8 min. Serve immediately with lemon wedges. Enjoy!

One of our all time favorites! ✓ Easy to cook ✓ Video ✓ Step-by-step instructions ✓ Super delicious

Easy Italian Lasagna

beef

oz canned crushed tomatoes

oregano

unsalted butter

milk

nutmeg

oz lasagna noodles

Parmesan cheese

Easy Italian lasagna

Finely chop garlic. Peel and dice onion and carrots.

Heat some olive oil in a large pot and sauté onions, carrots, and garlic. Add ground beef to brown, breaking it up with a cooking spoon. Season with salt and pepper.

Now, add crushed tomatoes and season again with salt and pepper. Simmer covered over medium heat for approx. 15 - 20 min. Stir in dried oregano.

Meanwhile, preheat oven to 200°C/390°F. For the béchamel sauce, melt butter in a small sauce pan. Add flour and sauté, stirring constantly to form a roux.

Add cold milk in portions and reduce over medium heat, stirring occasionally, for approx. 5 – 8 min. Season with nutmeg and salt and pepper.

Cover bottom of baking dish with a layer of meat sauce. Top with lasagna sheets and béchamel sauce. Repeat procedure until ingredients are used up. Finish off with béchamel sauce.

Top with freshly grated Parmesan and bake in preheated oven at 200°C/390°F for approx. 30 – 40 min. on the middle rack until golden. Serve hot in baking dish.

Dissolve yeast in warm water, add flour and work into a dough. Set aside to rest for approx. 2 hrs.

Steamed pork buns

pork

oz scallions

tsp salt

oz fresh yeast

tsp oyster sauce

0.5 tbsp white pepper

five-spice powder

tsp light soy sauce

tsp dark soy sauce

flour,

Finely slice the scallions and chop the ginger. In another mixing bowl, add scallions and ginger to the pork along with salt, white pepper, five-spice powder, light soy sauce, dark soy sauce, oyster sauce and sesame oil. If needed, add a little water to loosen the mixture. Stir well to combine and set aside.

Bring a large pot of water to a boil. Roll the dough into a log shape and cut into 15 equal portions. Dust the work surface with flour, then use a rolling pin to roll out the pieces of dough into equal-sized circles, rotating the dough as you roll it to ensure an even thickness. Place a spoonful of the pork filling in the center of each dough circle and gently pull and pinch the edges together to make a tight seal. Set aside to rise for 20 min.

Transfer buns to a steam basket set over boiling water and steam for approx. 15 min.  Allow to cool and enjoy!

A delicious warming classic from the French Alps that had us at the main ingredients cheese, bacon, and potatoes. Find the recipe with step-by-step photos here!

Tartiflette (French potato, bacon, and cheese casserole)

2.25 lbs floury potato

onions

smoked bacon

6.75 oz white wine

lb Reblochon cheese

Preheat oven to 200°C/400°F. Add potatoes to a pot of cold water. The water should be enough to cover the potatoes. Season with salt, then bring to a boil over medium-high heat and let boil for approx. 10 - 15 min., or until fork tender. Drain and let cool.

In the meantime, peel and mince onions and garlic. Roughly chop bacon. Heat olive oil in a large pan over medium heat and sauté bacon and onions for approx. 3 min. Add garlic and sauté for 2 min. more. Deglaze with white wine and let cook for approx. 2 min.

Peel and slice cooked, cooled potatoes. Add half of the potato slices to a baking dish. Season with salt and pepper and top with half of the bacon-onion mixture. Layer over half the sliced Reblochon and repeat the process with remaining ingredients. Cover with milk and bake at 200ºC/400ºF for approx. 30 – 40 min., until the top is golden brown. Enjoy!

Mince shallots. Score duck skin in a diamond pattern without cutting through to the flesh. Season with salt and pepper.

Seared duck breast with cherry-Port wine sauce

duck breast

sour cherries (pitted, fresh or frozen)

tawny Port

shallots

butter

chicken broth

orange (zest)

thyme

Heat a heavy-bottomed frying pan over medium-high heat. Add duck to pan, skin side-down, and cook until skin is browned and crisp, approx. 5 min. Reduce heat to medium, flip duck breasts, and cook until browned and cooked through, approx. 5 – 8 min.

Transfer duck to cutting board, cover with foil to keep warm, and let rest. Pour off most of the duck drippings from the frying pan, leaving enough in the pan to coat. Add shallots and sauté over medium heat until fragrant. Add broth, cherries, Port, honey, and thyme. Bring to a boil and cook until sauce reduces to a glaze, stirring often.

Remove thyme sprigs, then whisk in butter and orange zest and season with salt and pepper. Thinly slice duck breast and transfer to serving plate. Spoon sauce over duck and serve.  Enjoy!

Preheat oven to 180°C/350°F. Peel and roughly chop garlic, onions, carrots, leeks, and celery. Melt clarified butter in a heavy-bottomed, ovenproof pot and sauté vegetables for approx. 5 min. over high heat. Deglaze with some beef stock, bring to a boil, then reduce heat and continue to simmer for approx. 10 min.

Roast pork with sauerkraut and potatoes

pork legs

sauerkraut

leeks

celery

onions (divided)

beef stock (divided)

vegetable oil

tbsp salt

tbsp caraway seeds

tbsp pepper (ground)

wheat beer

white wine

bay leaves

tsp juniper berries

tbsp starch

Wash pork and pat dry. Mix vegetable oil, salt, caraway seeds, and pepper, then rub pork with mixture until coated. Place pork on top of vegetables in pot. Roast in the lower third of the oven at 180°C/350°F for approx. 60 min. Pour wheat beer over the pork and continue to roast for approx. 45 min.

For the sauerkraut, peel and finely dice onion. Melt remaining clarified butter in a large saucepan set over medium heat and sauté onions for approx. 2 min. Add sauerkraut and white wine and simmer for approx. 5 min. Add bay leaves, juniper berries, and remaining beef stock. Season with salt and pepper. Reduce heat to low, cover with a lid, and simmer for approx. 30 min.

Peel and quarter potatoes. In a large pot, bring salted water to a boil, then add potatoes. Cook for approx. 20 min., or until potatoes are knife tender. Drain and keep warm.

Remove pot from oven, take out the pork and place it onto an oven rack. Turn up the heat to 200°C/400°F and roast the pork again in the oven for approx. 10 min., or until golden brown and crispy. Remove from oven and set aside. Pass pork drippings through a sieve into a medium saucepan and let simmer over medium heat.  In a small bowl, mix starch and water to make a slurry, then add to sauce. Simmer sauce until thickened. Season with salt and pepper and serve together with pork, sauerkraut, and potatoes. Enjoy!

A vibrant side salad or dip for tortilla chips, our Tex-Mex-inspired mango and avocado salad is quick, easy, fresh, and takes only 20 min. to come together.

Mango-avocado salad with lime dressing

mango

avocadoes

red onion

lime

sugar

sweet corn

oz black beans

tortilla chip (for serving)

cilantro (for serving)

Peel and cube the mango. Halve, pit, and cube the avocados. Finely dice the red onion.

Zest the lime and squeeze the juice into a large bowl. Add olive oil and sugar. Season with salt and pepper. Mix well to combine.

Drain the corn and black beans and add to the bowl with the lime dressing. Mix together with the avocados, mango, and red onion. Serve with tortilla chips and cilantro. Enjoy!

Preheat oven to 200°C/390°F. Deseed pomegranate and set aside. Chop parsley and mint, and set aside as well. Wash potatoes and cut into wedges. Peel and quarter carrots and shallots. In a large ovenproof pan, fry bacon bits over medium-high heat for approx. 4 – 5 min. or until crispy. Remove from pan and set aside.

One-pan honey mustard chicken

12.5 oz chicken breast

pomegranate

parsley

mint

oz carrots

bacon bits

tsp butter

tbsp mustard

honey

garlic powder

curry powder

tsp chili powder

sea salt

0.5 tsp pepper

chicken stock

Heat oil in the same pan over medium heat. Salt chicken breast and sear on both sides for approx. 1 – 2 min. or until slightly browned. Remove from pan and set aside.

Add butter to pan and fry potato wedges for approx. 2 – 3 min. Add carrots and fry for approx. 2 – 3 min. more, then add shallots and continue to fry for approx. 1 – 2 min. Season with salt and pepper to taste.

For the marinade, add mustard, honey, garlic powder, curry powder, chili powder, sea salt, and pepper to a large bowl and stir to combine. Add chicken breast to bowl and toss to coat.

Place marinated chicken breast next to vegetables in the pan. Add chicken stock, then transfer to oven and bake at 200°C/390°F for approx. 15 min. Serve with fried bacon bits, mint, parsley, lemon zest, and pomegranate seeds. Enjoy!

Preheat the oven to 220°C/425°F. Wash the sweet potatoes and beetroot thoroughly and dry. Halve the beetroots and sweet potatoes, then cut into large chunks. Mince garlic.

Quinoa salad with beetroot, sweet potatoes, and miso dressing

quinoa (tri-color blend)

beetroots

garlic (divided)

cayenne pepper

cumin

tsp pepper

tbsp white miso paste

almond butter

lemon juice

tsp ginger

cranberries

pecans

0.33 oz cilantro

feta cheese

Place the sweet potatoes, beetroot, and half of garlic in a bowl, season with cayenne, cumin, salt, and freshly ground pepper. Drizzle with olive oil and mix well.

Transfer to a baking sheet and bake at 220°C/425°F for approx. 45 min. The vegetables should be slightly crisp on the outside and soft on the inside.

In the meantime, in a small saucepan, cook the quinoa according to package instructions. Set aside and allow to cool slightly.

Mince remaining garlic. For dressing, add miso paste, honey, almond butter, oil, lemon juice, garlic, and ginger to a small bowl, and mix thoroughly. Season to taste with salt and pepper. If the dressing is too viscous, add some water. Transfer the quinoa to a plate and drizzle with dressing. Sprinkle roasted sweet potatoes and the beetroots over it. Serve with cranberries, pecans, crumbled feta, and cilantro leaves. Enjoy!

This chicken soup recipe is the perfect dish for cold days. It’s creamy and full of vegetables, too.

Creamy chicken and vegetable soup

10.5 oz chicken breasts

lb floury potatoes

oz button mushrooms

5.25 oz cream cheese

oz baby spinach

nutmeg (for serving)

Peel onion, garlic, carrots and potatoes. Finely mince the garlic and dice the rest into approx. 1-cm/ ¼-in-thick cubes. Trim celery stems, and dice into the same size. Clean the mushrooms, then quarter them.

Heat oil in a large pot. Add onions, garlic, carrots, celery and mushrooms, season with salt and sauté approx. 10 min. on medium high heat. Then add the diced potatoes and fry for approx. 2 min. Deglaze with white wine, let simmer briefly, approx. 2 min. then pour in the chicken stock.

Add the chicken breast to the pot and poach for approx. 10 min. The broth simmering slightly below  boiling point. After 10 min., remove the chicken and pull it into pieces using two forks.

Add cream cheese to the soup, stir until well incorporated, and continue to simmer,  approx. another 10 min. Finally, add chicken back to the pot, along with the baby spinach and stir well, until the spinach is just wilted. Season again with salt, pepper, and freshly grated nutmeg. Enjoy!

A zesty, springy take on potato salad that uses the season’s creamy and sweet new potatoes, green asparagus and green peas, which works perfectly as a side to meat dishes or as a filling vegetarian salad.

Top 23 for four recipes from across the web

The most viewed for four recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Summer salad with grilled peaches a...

Spicy Korean chicken stew (Dakdorit...

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Easy Italian Lasagna

Steamed pork buns

Tartiflette (French potato, bacon, ...

Seared duck breast with cherry-Port...

Roast pork with sauerkraut and pota...

Mango-avocado salad with lime dress...

One-pan honey mustard chicken

Quinoa salad with beetroot, sweet p...

Creamy chicken and vegetable soup

Spring potato and asparagus salad

Traditional German potato salad

Basic potato gratin

Simple roasted rhubarb fool

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Balkan ćevapi with roasted vegetabl...

Homemade gnocchi with mushroom sauc...

Königsberger Klopse (German meatbal...

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Broccoli and Gorgonzola pizza

Top 23 for four recipes from across the web

The most viewed for four recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Summer salad with grilled peaches a...

Spicy Korean chicken stew (Dakdorit...

5-Ingredient Manakish (Lebanese Fla...

Easy Italian Lasagna

Steamed pork buns

Tartiflette (French potato, bacon, ...

Seared duck breast with cherry-Port...

Roast pork with sauerkraut and pota...

Mango-avocado salad with lime dress...

One-pan honey mustard chicken

Quinoa salad with beetroot, sweet p...

Creamy chicken and vegetable soup

Spring potato and asparagus salad

Traditional German potato salad

Basic potato gratin

Simple roasted rhubarb fool

Fettuccine Alfredo

Fried liver and onions

Balkan ćevapi with roasted vegetabl...

Homemade gnocchi with mushroom sauc...

Königsberger Klopse (German meatbal...

Roasted persimmon salad with maple-...

Broccoli and Gorgonzola pizza

The most viewed for four recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine